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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Lavender Sugar

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Today I was watering my flowers and herbs when it hit me, let me cut a lavender bloom, off my plant, and stick it in some sugar. So I did. I was thinking, I might as well make vanilla sugar with a used vanilla bean pod.

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Slow Roasted Roma Tomatoes

Slow Roasted Roma Tomatoes

The tomato flavor is intensified by the roasting process. My Slow Roasted Roma Tomatoes will taste like candy as their natural sweetness bursts through, I promise. Low and slow is key.

Slow Roasted Roma Tomatoes

 

 

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 4 to 6 servings
Equipment: a rimmed baking sheet pan, Chef’s knife, large mixing bowl

Ingredients:
8 to 10 Roma tomatoes, halved and seeded
2 tablespoons of olive oil
1 tablespoon of granulated sugar
2 tablespoons of Kosher salt
1 teaspoon of fresh ground black pepper
2 heaping tablespoons of garlic, finely minced
1/4 cup of fresh basil leaves, chopped *chiffonade-style

Directions:
Preheat oven to 325-degrees F.

Start by slicing all the Roma tomatoes in half. Next, using a spoon, scoop out the seeds. Transfer the tomatoes into a large mixing bowl. Add Kosher salt, granulated sugar, fresh ground black pepper, and minced garlic, toss to combine.

Arrange the tomatoes onto a rimmed baking sheet pan in a single layer.

Set the pan on the center rack of the preheated oven and cook for 45 minutes. Transfer the Slow Roasted Roma Tomatoes to a large serving platter. Shower all the tomatoes with the *chiffonade-style chopped basil.

Serve room temperature.

*Chiffonade-style: is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or flat-leaved herbs like basil, ar cut into long thin strips.

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